Pad Thai Zucchini Noodles

This zucchini noodle Pad Thai is a blend of delicious spicy, sweet and nutty flavor.​ It combines honey, chili, coriander and other spices. The Pad Thai also combines chicken and prawns, though you can make it just chicken. For the nutty crunchy flavor I used sunflower seeds but you can easily use nuts if you prefer. To avoid soggy zucchini noodles in your stir fry you’ll need to cook them separately and drain them, before using them in the stir fry.

Start with cooking the chicken. In a pan at medium heat in about a tablespoon of cooking oil fry the chicken, for about 10 minutes, turning the chicken until it starts to go golden brown. Add honey, half the coriander,half the chili, salt and mix and cook for a further minute.

Take the chicken off the pan and keep in a warm place and follow with cooking the prawns in the same pan.

You can add more cooking oil if needed. A​dd the prawns to the pan and cook, turning for about 3 minutes until they turn pink all round. Season with black pepper. Take the prawns off the pan and set aside in a warm place.

Add the Asian greens and capsicums to the same pan and saute for about a minute and also set aside with the chicken and prawns.

Preparing the Zoodles

Add a tablespoon of cooking oil to the pan and warm it up a bit. Add the zucchini noodles to the pan and cook for about 3 minutes until they start to release water.

​Take the pan off the heat and drain all the liquid off the zucchini noodles. Drizzle on about a tablespoon olive oil, add remaining spices and seasonings with spring onion and mix.

Bring back to the stove top and toss in the chicken, prawns, sauted vegetables and sunflower seeds. Season with salt if needed and sprinkle more herbs and chili if you like.